Third Day of the New Year: Dig Into Super Stir-fried Chicken
How could a Chinese New Year dinner table be complete without a showstopper of a dish? Beyond its organic vegetables, Beijing Huairou Snail Farm also raises free-range roosters. What is the best way to cook one? Snail Farm shares their own recipe for Super Stir-fried Chicken — on the third day of the new year, dig into a plate!
Ingredients:
One free-range rooster from Snail Farm, capsicum (for colour), approximately 100 g of spring onion and ginger, 10 Sichuan peppercorns,
1 star anise, a small piece of cassia bark, 2 slices of Angelica dahurica, light soy sauce, dark soy sauce, 1 can of beer, salt
Method: The whole process takes about two hours.
1. Wash the rooster and chop it into pieces (a fresh chicken does not need to be blanched); cut the capsicum into chunks.
2. Heat a generous amount of oil in a wok; fry the ginger slices until golden; add the spices and stir-fry until fragrant.
3. Add the spring onion sections. Spread the chicken pieces in an even layer in the wok and sear until the underside is set, then stir-fry.
4. Stir-fry until the surface is lightly charred and the oil turns clear and bright; add a splash of dark soy sauce for colour.
5. Add the beer and stir-fry, then pour in boiling water until it just covers the chicken.
6. Season with salt and light soy sauce, cover the wok, and braise over medium heat.
7. When the sauce is nearly reduced, add the green and red capsicum and stir-fry.
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Dinner is almost ready! For the new year, taste something you can trace back to its source.
Foodthink, together with the farming friends at Beijing Organic Farmers’ Market, presents a New Year’s menu built around their own produce.
This collection has no recipes measured to the gram or the minute, no fancy, complicated techniques.
What it has instead is a deep trust in the ingredients, and simple, heartfelt instructions as warm as family advice.
Thoughtfully sourced ingredients do not require overthinking. A clean, easy method, the right temperature, and that is all it takes.
In this collection, every dish has a real person standing behind it—
Each farming friend knows exactly where their produce shines, and how to cook it in a way that does that quality justice.
When a block of tofu can tell you its name, a chicken can recite its history, and a radish dares you not to peel it — great flavour simply follows.
From the second to the seventh day of the new year, six farming friends share a New Year dish each day.
The Second Day: Aromatic Steamed Free-Range Hill Pork
Grow with care, cook with ease, eat with peace of mind.
